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1
Slice the Liver
10 Mins
Cold, ~4°C (39°F)
Rinse the liver under cold water and pat it completely dry. Trim away any membranes or tough veins, then slice across the grain into thin strips about 5 mm thick.
Thin and even is the whole secret: thick pieces turn tough before the middle cooks.
Done when: The strips are even, thin and free of membrane.
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2
Marinate
30 Mins
Cold, ~4°C (39°F)
Combine half the minced garlic with 30 ml of the lemon juice, the vinegar, cumin, coriander, chilli powder, black pepper and salt. Toss with the liver strips, cover and marinate in the fridge for 30 minutes.
Do not marinate longer than 45 minutes — the acid starts to firm the liver.
Done when: Every strip is coated and the marinade smells strongly of garlic and cumin.
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3
Fry the Peppers
3 Mins
High heat, ~200°C (400°F)
Heat the oil in a large skillet or wok until it shimmers. Fry the green pepper and hot chillies for 2–3 minutes until just softened, then push to the side of the pan.
Very hot oil, quick fry: the peppers should stay bright green, not brown.
Done when: The peppers are softened and bright, with a little char at the edges.
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4
Flash-Fry the Liver
4 Mins
High heat, ~200°C (400°F)
Add the liver in a single layer and fry for 3–4 minutes, stirring often, until browned outside and just cooked through — the centre must reach 71°C (160°F). Work in two batches if the pan is crowded.
Crowding the pan steams the liver instead of frying it, and steamed liver is tough.
Done when: The strips are browned outside, tender inside, and the pan juices run clear.
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5
Add Garlic, Spices and Lemon
2 Mins
High heat, ~200°C (400°F)
Stir in the diced tomato and the remaining garlic, toss for 30 seconds until fragrant, then pour in the remaining 30 ml of lemon juice and toss for 30 seconds more so it deglazes the pan.
The lemon goes in last — it brightens the dish instead of cooking away.
Done when: The pan smells of garlic and lemon and the sauce clings to the liver.
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6
Rest and Serve
5 Mins
Hot, ~70°C (158°F)
Rest for 2 minutes, then pile the liver into warm baladi bread with the peppers, or serve on a plate with pickles and tahini.
A short rest lets the juices settle back into the liver.
Done when: The sandwiches are stuffed full and the liver is juicy, not dry.
auto_awesome Finishing Touches & Plating
Serve immediately while the liver is hot and juicy, with extra lemon wedges and pickled chillies on the side.
Egypt
1h 15m
